Ingredients
Ingredients (for about 8-10 good servings)
1/4
cup dry fino sherry (don't use 'cooking' sherry)
Freshly ground black pepper -- about two tsp.
A couple of tbsp of freshly minced garlic
A tbsp of those little dried onion bits (I really like these, the drying intensifies the sweet onion flavor)
One large chunk of pork loin, 2 1/2 - 3 pounds cubed into ~3/4 inch chunks or so. Not too much bigger, bite size is the watchword.
one large and one small yellow onion, sliced thinly
one large cliptop carrot, run across the thinnest blade of a mandolin or sliced *really* thinly by a sharp knife in an expert hand (yours!).
2
stalks celery with leaves, thinly cut on the bias.
3-4
medium Yukon Gold potatoes, cut into 1/2 inch or so chunks. No need to peel, but remove any yucky parts.
one large tin 28oz, good quality chopped tomato or tomato puree
four TB mild or medium or hot (I used mild for this, as I was adding lots of other spices) curry paste. I do not have a fave brand, but the one I got at PCC (they only have one brand) was the one I used in this recipe.
1
1/2 TB decorticated cardamom pods
1/2
tsp. ground nutmeg (or feel free to grind up, fresh ground is really fine, it's what I used)
1
TB prepared garam masala (or prepare your own! This recapitulates and underscores a couple of the fresh spices you're already adding, so it's optional, I like the intensity)
2
TB Hungarian paprika (I'm multi-culti)
1/2-
2 tsp. cayenne pepper, powdered (I used about 1 tsp.)
1/4
cup apple cider vinegar
juice of 3-4 lemons, plus microplaned zest from one lemon
Salt (just keep testing, and adding little pinches, then correct seasoning by adding any additional salt to taste towards the very end of the cooking, after the curry has cooked down and about the time when you add the peas)
8
oz. frozen sweet baby peas
one head of peeled garlic cloves, coarsely chopped
4-8
small, hot peppers medium chop (piquino, serrano, Thai -- I like the Thai, they're what I used. They intensely hot but they mellow down in time. I think I used about 5)
1/4
cup peanut oil, plus additional oil as necessary, and it usually is.
Directions
1.
The day before preparation, chunk pork and toss into a big plastic bag with the marinade, smooshing around to make sure it's well coated, then let it marinate overnight, refrigerated. NOTE: You don't *really* have to do this, but it does make the meat a lot more tender and moist. If you're pressed for time, let it marinate for an hour at room temperature and you should be good to go.
2.
Remove pork and drain, reserving marinade. Pat lightly dry with lots of paper towels or whatever you like to use.
3.
Grind all dry spices together. Mortar / pestle, spice grinder, doesn't matter, just pulverize the hell out of them. Grind the whole spice with the powdered. When the spices are all ground smoosh them together with the chopped chile and garlic and a little salt (maybe 1/2 tsp or so).
4.
Mix dry spice mixture with a little of the lemon juice to form a paste.
5.
Heat your biggest saucepan until it's hot, then pour in the peanut oil, swirling and waiting until it begins to shimmer, just before smoking.
6.
Add the onions, carrots, and celery, and stir briskly for a few minutes until they're quite translucent and limp, the bottom of the pan should be starting to show nice little brownish fond. Remove most of the veggies, and add the patted dry pork cubes (NOTE: You may want to do the pork in batches to avoid the "steaming" effect of overcrowing a saucepan). When all the pork is cooked, put the veggies back in the pan, add about 1/4 cup or so of water and scrape the bottom of the pan, bringing up the fond (the brown stuff at the bottom of the pan).
7.
Add the paste you made from the dry seasonings and lemon juice, and fry it for a minute or two with the meat and veggies until fragrant. Add the tomato paste and fry for just another moment, stirring constantly.
8.
Add, in no particular order, the coconut milk, the jarred curry paste, the tomato.
9.
Stir on moderate heat for about ten minutes until it's just simmering.
10.
Add the brown sugar and vinegar and stir thoroughly, bring back to a good simmer
11.
Let it cook for about an hour or so at a gentle simmer, stirring periodically, scraping the bottom, and, if necessary, adding a little more water to keep reasonably liquid. The idea is that you want to develop a "cream soup" consistency, where if you put a spoon into the sauce, it will coat the back pretty thoroughly.
12.
Add the potatoes and stir gently.
13.
Cook for another 35 minutes or so until the potatoes are still firm, but have started to absorb the sauce and can be easily pierced with a fork.
14.
A little while after you put the potatoes in, make a bunch of your favorite plain rice (takes about 15-20 minutes). Steamed, boiled, just nothing fancy. I did a rice, covered to a finger's joint above with water, a pinch of salt and a small pat of butter. Plain and a great foil for the curry.
15.
Add the lemon juice and stir in gently but thoroughly.
16.
Taste (taste all the way through, natch) and correct salt if necessary
17.
Add the frozen baby peas, stir in thoroughly, and continue cooking for another 5-8 minutes until they're thoroughly heated and bright green.
19.
Serve rice and curry from large covered bowls, letting people help themselves. Serve garnishes from small bowls scattered around the main serving bowls. Or, just slosh it onto plates and let people fend for themselves, doesn't matter, they'll be running back for more.
20.
Garnishes could include: thin strips of lemon zest and / or a little additional lemon juice, additional chopped hot pepper, rinsed and dried cilantro leaf, powdered coriander, finely chopped (not minced) scallion, both white and green, lime segments, shredded carrot strips, or other stuff you like.
21.
Side dishes: I love just pretty plain dark greens with this dish, because it's so rich and complex. Or, steamed green beans would also be good, with a light tossing of olive oil and lemon.
22.
Beverage Ideas: Serve with beer, yeah, beer -- unless you're a real wino, in which case, I'd try a big, oaky kind of cab or burgundy -- a baadass wine that can stand up to this dish. Beer is really good -- I've had it with IPA and it was lovely.
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